Biscoff, also known as cookie butter, is a sweet and addictive spread made primarily out of brown sugar cookies. It sounds like a strange product, but if you are a fan of brown sugar, one taste will have you hooked. Although the spreads are made out of cookies, they are actually almost as versatile as nut butters are and can be used in a variety of different recipes. These Crunchy Cookie Butter Cookies are just one way to turn the spread into a delicious baked good – and they couldn’t be any easier to make.
This recipe is a variation on Flourless Peanut Butter Cookies, but made using cookie butter in place of the peanut butter. Since the cookie butter has a distinct brown sugar flavor to it already, I used dark brown sugar in my cookies to further highlight it. I also added a little extra salt to balance out the sweetness of the cookie butter. The finished cookies are crispy and light, with just a hint of chewiness inside. They have a great brown sugar flavor and remind me strongly of a great gingersnap – but not quite as spicy and much lighter overall. They’re sweet, so they go extremely well with coffee and tea, and are amazing when paired with simple vanilla ice cream.
The cookies spread out quite a lot as they bake, so be sure to leave room between them when you place them on your baking sheet. If you want an extra crispy cookie, you can leave them in the oven for an extra minute or so. I used Crunchy Speculoos Cookie Butter – the Trader Joe’s brand of Crunchy Biscoff spread – in these cookies. The crunchy version of the spread has crispy bits of cookie in the spread itself, which give the creamy spread some nice texture. The cookie bits don’t come through as clearly once the cookies have been baked, so you won’t miss out if you make these using the more commonly found smooth Biscoff spread.
Crunchy Cookie Butter Cookies
1 cup cookie butter or Biscoff spread
3/4 cup brown sugar
1 large egg
1/2 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp salt
Preheat oven to 350F. Line a baking sheet with parchment paper.
In a large bowl, beat together all ingredients until mixture is well combined.
Shape into 1-inch balls and place onto prepared baking sheet, leaving about 2-inches between the dough balls to allow room for them to spread.
Bake for about 10 minutes, until cookies are golden brown and set at the edges.
Cool on pan for 4-5 minutes, then transfer to wire rack to cool completely.
Makes 2 dozen.